Ramp up Your Condiments for Upcoming Holidays - Part 4 of 4 with links to Parts 1-3

Link Part 1

http://www.internationalfoodblog.blogspot.com/2013/05/ramp-up-your-condiments-for-upcoming.html#.UZ-sHkC1Grk

Link Part 2

http://www.internationalfoodblog.blogspot.com/2013/05/ramp-up-your-condiments-for-upcoming_22.html#.UZ-sSEC1Grk

Link Part 3

http://www.internationalfoodblog.blogspot.com/2013/05/ramp-up-your-condiments-for-upcoming_23.html#.UZ-sdUC1Grk

Part 4

Asian Ketchup. Sit in 2 TBSN hoisin sauce, 2 chopped scallions & 2 TSP minced gingerroot to 1 cup ketchup. Spread on salmon or tuna burgers.

  

Creole Mustard.  Stir in 1 TSP of prepared Creole seasoning blend & a few dashes of hot sauce into 1 cup yellow or Dijon mustard.  Serve with grilled shrimp or chicken.

  

Caesar Mayonnaise.  Puree 1 cup of mayonnaise with 1 anchovy fillet (chefs use anchovy paste in a tube which you can keep in the refrigerator rather than buy a can of anchovies every time you need one), ¼ cup Parmesan cheese (I use Parmesan Romano as it gives the sauce more of a kick) & the juice of ½ lemon until smooth.  Toss with torn up romaine lettuce.  (My suggestion:  Add packaged Parmesan Caesar croutons (Fresh Gourmet Deli Style or other) right before serving so they don’t get soggy.

  

Creamy Salsa.  Stir in 4 oz. cream cheese (I use no fat or low fat) at room temperature into 1 cup salsa until thick and well combined.  Serve with crackers.

  

Spicy Sour Cream.  Stir in 1 TNSN minced picked jalapeno peppers & 2 TBSN fresh chopped chives.  Serve with baked potatoes, chili or black bean soup.

  

Tangy Mustard Vinaigrette.  Whisk into 1 cup of vinaigrette each 1 TBSN mustard, chopped capers & mayonnaise and a handful of chopped fresh dill (or to your taste).  Serve with boiled or roasted potatoes.

  

Ramp up Your Condiments for Upcoming Holidays - Part 3 of 4

Link to Part 1

http://internationalfoodblog.blogspot.com/2013/05/ramp-up-your-condiments-for-upcoming.html#.UZ5gz4e1Grk

Link to Part 2

http://internationalfoodblog.blogspot.com/2013/05/ramp-up-your-condiments-for-upcoming_22.html#.UZ5gqYe1Grk

Part 3

Maple BBQ Ketchup.   Stir in 2 TBSN maple syrup & a few dashes of Worcestershire sauce into 1 cup regular ketchup. Serve with chicken fingers or French fries.

  

Raspberry Mustard.   Puree 1 cup Dijon or yellow mustard with ½ cup raspberries & a TSP of honey until smooth.  Spread on ham or turkey sandwiches. (For a kick I would add 1 TSP freshly grated black pepper or multi-colored peppercorns.)

  

Tartar Mayonnaise.  Stir in 2 TBSNS sweet pickle relish. 1 TBSN chopped capers and a squeeze of lemon into a cup of mayo.  (I use Hellman’s Lite.) Serve with fried fish or crab cakes.

  

Sweet & Smokey Salsa.  Stir in 1 TSP. chili powder, ½ tsp. smoked paprika and 2 TBSN brown sugar into 1 cup of your favorite store-bought salsa.

  

Tzatziki Sour Cream. (This is similar to the type of sauce that they put on Gyros.)  Stir in 1 TBSN chopped dill, 1 minced garlic glove,  ½ cup chopped cucumbers & a squeeze of lemon (I would drain the cucumbers a little so sauce isn’t too runny) into a cup of sour cream, low fat sour cream or yoghurt or Greek yoghurt.  Serve with grilled lamb or fish and it goes great with pita bread too.  (I would add freshly ground peppercorns for a zippy taste.)

  

Chili Vinaigrette.  Whisk in 1 TSP each garlic and chopped red chili, (You can use the tube condiments, too) & 2 TBSNS chopped cilantro into 1 cup of vinaigrette.  Drizzle over grilled corn. Good for a quick lettuce tomato onion salad too. 

  

Ramp Up Your Condiments For Upcoming Holidays - Part 2 of 4

Link to Part 1 below:

http://www.internationalfoodblog.blogspot.com/2013/05/ramp-up-your-condiments-for-upcoming.html#.UZ0TBYe1Grk

Part 2

Zesty Horseradish Ketchup.  Stir in 1 TBSN prepared horseradish & the zest of 1/2 lemon to 1 cup ketchup.  Serve with fish sticks or fried seafood for dipping. 

Sweet Citrus Mustard.  Stir in 3 TBNS orange marmalade & a 1/8 tsp. red pepper flakes to cup of prepared yellow or Dijon mustard.  Serve with grilled chicken or salmon.

Pesto Mayonnaise.   Stir in 2 TBSN prepared pesto & 2 TBSN chopped fresh parsley into 1 cup mayonnaise.  We use Hellmann’s Light.  Spread on grilled cheese or chicken sandwiches.  (For a more southwestern kick use 1 TBSN chopped fresh parsley and same amount of fresh cilantro.)

Southwestern Salsa.  Stir in 2 TBSN each drained and rinsed corn kernels and black beans into 1 cup ready-made salsa. Serve with tortilla chips for dipping.

Brown Sugar Sour Cream.  Whisk in 1 TBSN brown sugar & a dash of cinnamon into 1 cup sour cream or Greek Yoghurt or yoghurt.  Serve with fresh strawberries and/or bananas for dipping.

Moroccan Vinaigrette.  Stir in ½ tsp. cumin powder, 2 TBSN chopped fresh mint & a spoonful of honey into 1 cup ready-made vinaigrette.  Drizzle over a tomato or cucumber salad.

Easy Condiments 3

From Food Network magazine:  This series will focus on 

• ketchups
• mustards
• salsas
• sauces
• marmalades, chutneys, relishes, spreads and a slaw
• mayos

PREVIOUS POSTS ON CONDIMENTS:

PART 1

http://internationalfoodblog.blogspot.com/2013/03/easy-condiments-1-bored-with-bland.html#.UZur-rW1EbM

PART 2

http://internationalfoodblog.blogspot.com/2013/04/easy-condiments-2-from-foodnetwork.html#.UZusWrW1EbM 

THIS IS PART 3 ON CONDIMENTS

Jerk Ketchup

• Mix 3/4 cup ketchup
• 2 TBSN jerk seasoning
• 1 TBSN pineapple or peach preserves
• and 1 TBSN lime juice

  

Honey Mustard

• Mix 1/4 cup each
• dijon mustard
• honey
• 1 TBSN rice vinegar
• salt to taste

  

Cucumber Salsa

• Make Pico de Gallo Pico de Gallo (pron. pee koh deh guy yoh)
  
  • Mix 
  • 3 chopped tomatoes
  • 1 diced seeded jalapeno (wear gloves)
  • 1 diced red onion
  • 2 TBSN chopped cilantro
  • 1/4 tsp. ground cumin
  • and salt, to taste
• Add 1 cup diced seeded cucumber (with skins on)
• juice of one lime
• 2 TBSN chopped mint.

    

Tangy Steak Sauce (looks like dark barbecue sauce so I have chosen photos of ingredients instead)

• Mix 2 TSPS lemon zest (yellow only)
• 1/4 cup molasses
• 1/8 TSP cayenne
• with 1 cup steak sauce

  

  

Buffalo Relish

• Mix 1 cup each crumbled blue cheese
• and diced celery
• 1/4 cup diced red onion
• 2 TBSN each chopped celery leaves
• and mayonnaise
• 2 TSPS hot sauce

Photo from food network: